Mango Coconut Ricepudding

It’s been a very rainy summer in Amsterdam so far. So to make the day a bit more tropical I made this Mango Coconut Ricepudding for desert yesterday. It’s based on a traditional Thai desert but to make it A. friendly, without sugar & sesame seeds :

So easy:

  • 50 grams of (desert) rice
  • 150 ml of water
  • 100 ml of coconut milk
  • 1 mango (fresh or frozen)

You boil the rice in the water & coconut milk. When the rice is nice & soft, like a pudding, you’re done. For a fresh bite I serve it with squashed mango. If you find it to “sour” you can always boil the mango to give it a softer taste.

Simple put the mango in a pan, add a bit of water (50% of mango covered with water) and boil for about 10 minutes.

Now close your eyes and imagine you are on a tropical island…



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